Creamy Lemon Chicken And Rice Casserole Recipes

CHICKEN AND RICE CASSEROLE

Chicken and Rice Casserole image

Everyone loves this dish-I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. -Myrtle Matthews, Marietta, Georgia

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

4 cups cooked white rice or a combination of wild and white rice
4 cups diced cooked chicken
1/2 cup slivered almonds
1 small onion, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 package (10 ounces) frozen peas, thawed
3/4 cup chopped celery
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon salt
2 cups crushed potato chips
Paprika

Steps:

Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat., Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.

Nutrition Facts : Calories 439 calories, Fat 26g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 804mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

EASY CREAMY CHICKEN AND RICE CASSEROLE

Easy Creamy Chicken and Rice Casserole image

Quick to put together and super delicious. My family loves this easy chicken recipe and everyone I have made it for asks for it!

Provided by Tiffany J Brooks

Categories Main Dish Recipes Casserole Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

Ingredients

cooking spray
2 cups chicken stock
1 (23 ounce) can condensed cream of chicken soup
1 (23 ounce) can condensed cream of mushroom soup
½ cup butter, melted
salt and ground black pepper to taste
2 ½ cups instant white rice
1 ½ pounds skinless, boneless chicken breast, cubed
2 cups shredded Cheddar cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 36.4 g, Cholesterol 115.3 mg, Fat 32.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 16.3 g, Sodium 1533.3 mg, Sugar 1.9 g

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